Date: Thursday, July 9

Time: 6-8:30pm

Description:

In this class, we’ll transform peak-season produce into flavorful, shelf-stable ferments that can be enjoyed for months to come; as well as explore the digestion and gut health benefits of lactofermentation. You'll learn the fundamentals of safely processing and preserving produce at home, and make several varieties of kraut (with some jars to take home). We'll also prepare and share Choucroute Garnie (“dressed sauerkraut”), a hearty and comforting dish from the Alsace region of France, because no cooking class is complete without a delicious meal!

Capacity = 14

Registration closes 48 hours before class begins, as our chefs need time to shop and prep. We do our best to accommodate dietary restrictions and allergies whenever possible. If a request cannot be accommodated for a particular class, we’ll contact you directly. For guests 21 and over, complimentary wine will be served during the seated dinner portion of class. Please do not bring outside alcohol; we ask that all guests consume responsibly.

Contact the host of Fermentation and Preserving

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